Pupuseria Salvadorena
y otros Antojitos

Best Pupusa's in Northwest Arkansas

Ricas Pupusas: Revueltas, Chicharron, Queso, Frijoles, Calabaza, Camarones

Pollo dorado con arroz, frijoles, ensalada fresca y 3 tortillas - $7.00
Carne asada con arroz, frijoles, ensalada, pico de gallo y 3 tortillas -  $7.70
Carne guisaza con arroz, ensalada y 3 tortillas - $7.70
Camarones encebollados con arroz, ensalada, frijoles y 3 tortillas $7.70
Caldo de pata y de res (Sabado y domingo) - $7.00
Caldo de pollo -  $7.00
Mariscad M $5.49 - L $10.00
Cocteles M $6.99 - L $9.99
Panes rellenos de pollo $2.50
Tamales $1.25

Lunes a Domingo    9:00 am to 8:00 pm

Southgate Shopping Center
1612 S. 8th Street, Rogers, AR 72756

(479) 636-1214

Pupusa

The Salvadoran pupusa is a thick, hand-made corn tortilla (made using masa, a maize flour used in Latin American cuisine) that is stuffed with one or more of the following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo), fried pork rind (chicharrones), chicken (pollo), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). There is also the pupusa revuelta (with mixed ingredients of cheese, pork, and beans). Pupusas are from El Salvador, but immigrants have brought the dish to Northern California (the San Francisco Bay Area), Southern California, Virginia, Washington D.C., and other locations, where there are now many pupuserias (a place where pupusas are sold). Pupusas are usually served with curtido (a type of spicy coleslaw), and tomato sauce. They are eaten with the fingers. Pupusas were first eaten by the natives of El Salvador.

A popular variant of the pupusa in El Salvador is the pupusa de arroz. Rice flour is used to make the masa, as the name indicates, and they are usually stuffed only with beans and cheese. They hail from the town of Olocuilta, located to the east of San Salvador, but are now readily available throughout the country.

Pupusas are also part of Honduran cuisine. It is not as traditional as in El Salvador, yet it is part of Honduran dishes. Some say they came from El Salvador on the famous Football War.

A Mexican dish that is similar to the pupusa is called a gordita (literally, "the little fat one"), but gorditas are usually open at one end. In Venezuela they make arepas (where the dough is cooked first, and then sliced in half and stuffed somewhat like a hamburger). Colombia has its own recipe of arepas, but, unlike Venezuelan, Colombian arepas are usually eaten without filling, or the filling is placed inside the dough before cooking.

• Pupusas are a particularly Salvadoran food. Salvadoran restaurants that serve them are called pupuserías.
• Curtido, a type of coleslaw, is typically served with pupusas.
• Pupusas are traditionally made by slapping the dough from palm to palm to flatten it out.

(From Wikipedia, the free encyclopedia.)